The world is a crazy place. Cook for someone soon. Light the candles. Breathe. Everyone's fed.

Monday, June 4, 2012

Warm Two-Potato Salad with Mustard-Tarragon Vinaigrette

Necessity is the mother of invention.
As is a determination to use what's available in the larder.
Tonight, I had probably half a pound roasted pork loin and a nice dish of my favorite barbeque sauce leftover from a birthday dinner for my friend, Lani. I had, however, eaten the side that went with it for lunch. Of course I knew what I was doing, but I love toasted Israeli couscous with vegetables.

If this were in your frig, you'd heat it up for lunch, too. Along with a nice big shard of parm Lani brought over Friday night as a "coming to dinner" gift. Yow.

Anyway, when it came time for dinner tonight (and we are eating outside every night now), it was kind of, "Well, I know what half of it is." The rest I had to throw my eyes around the kitchen for. Bad grammar, too. I spy:

sweet potatoes

Idaho potatoes

shallots

fresh tarragon (out the back door)

red bell pepper (in the frig)

broccoli

And what to with it? My first idea was to grill the potatoes and make a salad, but I didn't want to heat the stove long enough for my big cast iron grill. It was warm. Dave was busy upstairs; I decided to not have him pull out the big Weber grill outdoors for me. My 14" saute pan was on the stove clean from yesterday's frittata. A little olive oil, a little chop, and the salad began. Here's how:

warm two-potatosalad with mustard-tarragon vinaigrette 4 servings for a side (2 for a main course)

2T olive oil

1/2 t kosher salt

1/4 t each fresh ground black pepper and crushed red pepper

In a large sauté pan, heat olive oil, salt and peppers over medium heat. Add:

1 small head of broccoli, trimmed and cut into small florets (about 1 cup)

1 large red bell pepper, small dice

Cook, stirring often, until broccoli is a bit browned (not done) and potatoes are tender. Add:

1 shallot (slice half for salad; mince the other half for vinaigrette)

Cook another two minutes or so until shallot is softened. Spoon into a large bowl and toss with vinaigrette (recipe below). Top with

1T fresh lemon juice

2T grated aged Gouda cheese or Parmesan cheese

Serve warm or at room temperature.

vinaigrette:

Whisk together:

1/2 large shallot, minced (see above-you'll use other half with potatoes)

2T white wine vinegar

1/2 t Dijon mustard

1T minced fresh tarragon (or 1 t dried)

pinch salt and pepper

Drizzle in, whisking, until well combined or emulsified:

4T olive oil

Done just in time to see an episode of Downton Abbey. (I got Season 2 for Mother's Day.)And talk to my daughter for a while. I miss her so; she's out doing her pastor thing in Niagra Falls. Thanks, God.

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Among virtually every culture on Earth, anything worth doing is best done over dinner. Bring out a nicely braised roast, a hot loaf of bread, and a slice of lemon pie, and rifts can be healed, pacts sealed, loves revealed. Even the condemned do not want to leave the world without one last supper. --Natalie Angier

New York Times, November, 2000.

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When people were hungry, Jesus didn’t say, 'Now, is that political or social?' He said, 'I feed you.' Because the good news to a hungry person is bread." --Desmond Tutu"People who love to eat are always the BEST people."Julia Child.“I thought such awful thoughts that I cannot even say them out loud, because they would make Jesus want to drink gin straight out of the cat dish.” --Anne Lamott.

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About Me

Church choir director, writer, avid home cook, recipe tester, and teacher, I'm married to the love of my life, the mom of great adult children, grandma to one adorable boy, and the owner of one spoiled golden retriever. Most of the time, I live right in Colorado Springs, but I also love in St. Paul, Minnesota (home of the best farmer's market in the United States) I support World Food Programme in the fight against world hunger.